These Low Country deviled crab cakes are a twist on my classic Deviled Crab recipe. The trinity is sautéed, then mixed with crabmeat, crushed butter crackers and seafood seasoning for a fried cake that melts in your mouth with each bite. I like to serve these with my fried corn and mustard sauce for a dynamic bite of Southern flavors.
| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 1 hr |
| Yield: | 6 crab cakes |
Ingredients
- 1 large yellow onion, cut into large pieces
- 1 stalk celery, cut into large pieces
- 1/2 medium red bell pepper, cut into large pieces
- 2 tablespoons unsalted butter, plus more, melted, for brushing
- 1/4 cup mayonnaise, preferably Duke’s
- 1/4 cup Dijon mustard
- 2 teaspoons dry sherry
- 1 teaspoon seafood seasoning
- 1/4 teaspoon ground mace
- 2 large eggs, lightly beaten
- 2 pounds blue crabmeat (lump or claw), picked over to remove any shells
- 3 cups crushed round buttery crackers, such as Ritz (from 2 sleeves or 64 crackers)
- Canola or vegetable oil, for cooking
- Freshly squeezed lemon juice, to finish
- 2 slices thick-cut bacon, cut into chunks
- 2 to 4 tablespoons unsalted butter
- 1 Vidalia onion, diced
- 1 medium green bell pepper, diced
- Kosher salt and freshly ground black pepper
- 4 cups fresh or frozen corn kernels
- 2 cloves garlic, minced
- 2 cups grape tomatoes, halved
- 1 cup mayonnaise, preferably Duke’s
- 2 tablespoons whole-grain mustard
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon crushed garlic
- 2 dashes hot sauce
- Kosher salt and freshly ground black pepper
Instructions
- For the deviled crab cakes: Preheat the oven to 200 degrees F.
- Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.
- Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs.
- Shape the mixture into six 2- to 2 1/2-inch patties, trying to make straight sides and flat bottoms. Add enough oil to cover the bottom of a large cast-iron skillet over medium-high heat. Add the cakes in batches, making sure not to overcrowd the skillet. Cook until golden brown, 2 to 3 minutes on each side. Remove the crab cakes to a plate or platter and repeat with the remaining crab cakes, adding more oil if needed. Hold in the warm oven until ready to serve.
- For the fried corn: Heat a large cast-iron or nonstick skillet over medium heat. Add the bacon and cook until crispy, about 3 minutes. Remove from the skillet with a slotted spoon to paper towels to drain, reserving the drippings in the skillet.
- Increase the heat to medium-high. Add the butter and heat until melted. Add the onion and bell pepper. Season with salt and cook until the vegetables are softened and begin to brown, 4 to 5 minutes. Stir in the corn and garlic and season with salt and pepper. Add the tomatoes and cook until the corn is softened and the tomatoes begin to release their liquid, about 5 minutes more. Stir in the bacon. Turn off the heat.
- For the mustard sauce: Mix together the mayonnaise, whole-grain mustard, lemon juice, Dijon mustard, garlic, hot sauce, salt and pepper in a bowl.
- Plate the crab cakes with the fried corn and mustard sauce and squeeze some lemon over the crab cakes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1631 |
| Total Fat | 143 g |
| Saturated Fat | 21 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 7 g |
| Sugar | 12 g |
| Protein | 38 g |
| Cholesterol | 259 mg |
| Sodium | 1620 mg |
Reviews
2 pounds of crabmeat and 3 cups of crackers and this only makes 6 crab cakes????? Something wrong with this picture!!! Unless they are the size of dinner plates!!